Braised Short Ribs

Get ready for a culinary journey with my succulent braised short ribs recipe, served with a side of flavorful ratatouille and pomme puree. This dish is a true masterpiece, perfect for impressing your guests or treating yourself to a gourmet meal at home. The tender, melt-in-your-mouth short ribs are slow-cooked to perfection, allowing the rich flavors to develop and create a symphony of tastes that will tantalize your taste buds. Paired with the vibrant and colorful ratatouille, made with fresh seasonal vegetables, and the velvety smooth mashed potatoes (Robuchon's style), this dish is a celebration of textures and flavors that will leave you craving for more. Indulge in this luxurious meal and elevate your dining experience with a touch of French culinary excellence. Ready to learn the secrets behind this sensational dish? Watch the full video to discover the art of braising short ribs to perfection, and transform your dinner table into a gourmet restaurant experience.

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Marinade

Alcohol used in marinades should be cooked off. Indeed, when using wine in marinade, if alcohol is burned off first, the meat will absorb the full flavor of the fruit of the wine and condiments.
In a large pot bring wine and port to a boil, ignite and let the flame go for a couple of minutes.
Throw in veggies and aromatics and cook for 5 mins. Pass trough a sieve and cool off. Arrange meat in the pot and cover with the marinade. Refrigerate for 24 hours.
Remove meat from the marinaded. Drain liquid and pat dry meat. Save wine and solids.

Searing

Heat up a dutch oven or sautoir and add a drizzle of grape seed oil or any other high smoking point oil. Salt bottom of the pan to creates a non-stick effect. Sear meat well on both sides on medium high heat.
Transfer meat to a shallow dish to rest.

Braising

Add veggies from the marinade and cook on high for 5 minutes. Remove veggies and transfer to a separate container. Put meat back to the pot along with its rendered juice, vegetables and aromatics. Add wine from the marinade and demi glace or reduced stock. Season with ground black pepper. Do not add extra salt; the short ribs braising liquid will be reduced into a sauce later.
Bring pot to boil, cover and cook at 225ºF/110ºC oven for 3 hours. Remove pot from the oven, take the lid off and let sit for 30 minutes.
Remove meat from pot and discard veggies and aromatics. Pass cooking liquid through a sieve and refrigerate – The fat will rise to the surface and solidify, so all you have to do is break off the top with a knife, discard the fat and finish the sauce.
Carefully arrange meat on a baking tray lined with parchment paper and top with another parchment and tray. Add weights such as large cans in order to press down the meat during chilling. Refrigerate overnight.
This technique allows short ribs to end up perfectly even.

Storage

Cut into 7 ounces/200g portions. Save scraps for Hachis Parmentier.
Cooked short ribs can be vacuum-sealed if desired. Vacuum-sealed meat extends shelf-life – refrigerate for up to 2 weeks or freeze for up to 6 months. Otherwise, keep short ribs in freezer bags in the refrigerator for up to 5 days or freeze for up to a month.

Sauce

Reduce cooking liquid to ≈800g. Readjust seasoning with salt and pepper to taste. Whisk together the extra port and cornstarch in a small container to make a smooth slurry. Whisk half of the slurry into the simmering sauce and bring to a boil. Check the viscosity of the sauce and swirl in more slurry if needed. Stir in butter to give the glaze a glossy finish. Do not bring back to a boil. Set the sauce aside and keep warm until ready to serve.

Plating

Reheat meat, and glaze with the sauce. If vacuum-sealed, reheat meat in boiling water for about 10 mins or reheat in the oven. Short ribs accompanied with Ratatouille and Mashed Potatoes Joël Robuchon Style.

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